Beef, flesh of mature farm animals, as outstanding from veal, the flesh of calves. The nice pork is received from early maturing, special pork breeds. High-nice red meat has firm, velvety, exceptional-grained lean, shiny crimson in shade and nicely-marbled. The fat is easy, creamy white, and properly distributed. In young red meat the bones are gentle, porous, and purple; the less suited mature pork has difficult white bones. Beef tenderness and flavour are improved by growing old; in a single common growing older technique the carcass is hung for approximately weeks at about 36 °F (2 °C), encouraging physical adjustments in the muscle mass that decorate the exceptional of the meat. Grading requirements are quite similar in numerous international locations; there is a large international beef exchange. In the US, grades in order of excellent are top, desire, properly, business, software, cutter, and canner. Commercial grades are specially from mature cattle, specially co...
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